More than 2 years ago, I started my sourdough journey, and let me be sincere I was hesitant and didn’t know what to expect. I was able to adjust most of my regular recipes and make them with sourdough. It’s been fun and I want to share a little more about sourdough.
A sourdough starter (leaven, pre-ferment) is a mixture of flour and water that is fermented by naturally occurring yeast and bacteria. The yeast and bacteria feed on the sugars in the flour, producing carbon dioxide and lactic acid, which gives sourdough its characteristic sour taste.
You can use the sourdough starter to make a variety of baked foods such as bread, pancakes, crepes, brioches, and cakes. To make a sourdough starter, flour and water are mixed together and left at room temperature for several days to allow the yeast and bacteria to grow and multiply.
Once the sourdough starter is active, it can be used as a leavening agent in place of commercial yeast. A portion of the sourdough starter is mixed into the dough, and the yeast and bacteria ferment the dough, causing it to rise and giving it a sour flavor. Check on my blog I share several of my favorite easy sourdough recipes.
It’s important to regularly feed your sourdough starter by adding equal parts flour and water to it. This ensures that the yeast and bacteria remain active and continue to produce carbon dioxide.
When not in use, sourdough starters can be stored in the refrigerator, where they can survive for several months. Before using a refrigerated starter, it should be taken out of the refrigerator and fed several times to reactivate the yeast and bacteria.
Sourdough starters can also be shared with friends and family, or purchased from specialty food stores. With proper care and regular feeding, a sourdough starter can be kept alive for many years, passing it down from generation to generation.
If you would like to start your own journey, make sure to grab my dehydrated sourdough starter + instruction that are available for purchase on my website.
